Beef Goulash

This European-style beef goulash features tender chunks of beef, onions, sweet paprika, and a few simple ingredients, all simmered in a savory, flavorful sauce. While there are many goulash variations across Europe, this recipe is especially popular in the Czech Republic.

About goulash

Goulash is a meat stew dish that originated in Hungary in the 9th century. It quickly became popular in Eastern and Central Europe, which is why we can see variations of this dish, such as Hungarian, Czech, and Austrian.

Traditional Hungarian goulash recipes include beef, bell peppers, tomatoes, onions, Hungarian paprika, and caraway seeds.

Czech goulash is usually made with just beef, onion, paprika, marjoram, and caraway seeds.

The Austrian version of the dish usually omits the tomatoes and has more onion-rich sauce.

This recipe is the Czech version of goulash. When my husband and I visited the Czech Republic, we tried this type of goulash at a monastery in Prague, and it became our favorite dish there.

It’s also one of my husband’s favorite comfort foods, so I learned to make it for him at home.

By the way, it was quite easy to recreate because in Ukraine, we also make goulash! It’s similar, but we like to add chunks of carrots and potatoes to ours.

Ingredients

• Beef: I like to use chuck roast for goulash. You can also stew meat, beef shank, short ribs, or brisket.
• Onions: I used regular yellow onions. 
• Garlic: a few cloves of fresh garlic
• Tomato paste: it makes the sauce have better flavor. 
• Sweet paprika: use good quality paprika. Sweet Hungarian paprika is always the best.
• Bay leaves, marjoram, and caraway seeds: classic additions to European-style goulash. 
• Salt and pepper: adjust to taste.
• Water or beef broth: for stewing the meat.
• Oil: to saute the onions and beef. You can use olive oil, vegetable oil, or clarified butter.

Recipe instructions

Below you can find goulash step-by-step instructions with the images. To make goulash, you will need a large pot or Dutch oven with a lid.

• Prepare the ingredients. Cut the beef into 2-2.5 inch cubes. Trim the large chunks of fat if needed. Dice the onion finely. Dice the garlic. 
• Cook the onions. In a large skillet, heat olive oil. Add diced onion and cook over medium for about 8-10 minutes, stirring it often. Cook the onion until it becomes golden brown and slightly caramelized. 
• Brown the meat cubes. Now, add cubed beef pieces and cook them over medium heat until they are slightly browned on all sides. 
• Add garlic cloves, salt, spices, tomato paste. Season the beef with salt and black pepper. Add tomato paste, diced garlic, paprika, marjoram, and caraway seeds. Cook stirring it continually over medium heat until the spices and garlic bloom. 
• Add the flour. Now, add the flour and cook everything for another 2 minutes over medium-high heat, stirring it often. 
• Add the liquid part. Add water or broth, and bay leaf. The water should cover the meat completely.
• Let it simmer for a few hours. Bring it to a boil, cover, and simmer on low heat for about 1.5 hours or until the sauce is reduced by half and the meat is tender. During the cooking process. Stir it from time to time to ensure there is enough water and nothing gets stuck to the bottom of the pan. Taste and add more salt and pepper if needed. If there is still to much liquid, open the lid and let it cook for another 20 minutes or so. 

How to serve goulash

• With dumplings: In Central Europe, goulash is often served with bread dumplings (knedlíky) or potato dumplings. 
• Over egg noodles: egg noodles are a popular option because they make a filling and hearty meal. 
• With mashed potatoes: tender chunks of beef and gravy-like sauce pair perfectly with soft and creamy mashed potatoes. 
• With crusty bread: the bread is great for dipping. We enjoy it with sourdough or rye bread. 
• With sour cream or pickled vegetables: add a dollop of sour cream over the goulash for creaminess and tangy taste. Or try it with pickled beets, cucumbers or other pickled vegetables.

Goulash variations

By adding different vegetables and spices, you can adjust this recipe to make any variation you like. All the variations except the American goulash recipe, are made with cubed beef.

• Hungarian goulash: The original version, Hungarian goulash, is a thick and hearty stew made with beef, onions, bell peppers, sometimes potatoes, and a generous amount of Hungarian paprika.
• Austrian goulash: often featuring slightly less paprika, a lot of onions, a touch of vinegar, and caraway seeds.
• Ukrainian goulash: similar to the Hungarian goulash, but it typically includes carrots and potatoes but with less amount of paprika.
• American goulash: It is a one-pot pasta dish featuring ground beef, tomatoes, elbow macaroni, paprika, and Italian seasoning.

Storing instructions

Store leftover goulash in an airtight container for about 3-4 days. I like to reheat it in a small pot over low heat until it simmers.

You can also reheat it in the microwave covered with another plate or a paper towel to prevent it from splashing. 

This goulash is made without the potato chunks, meaning it is great for freezing.

Once it cools down completely, transfer portioned goulash to a freezer-safe bag or a container. It will last in the freezer for up to 3 months.